The Secret To Making The Perfect Gumbo
Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
How to make authentic Louisiana Gumbo
Gumbo, original recipe published February 21, 2011
#gumbo #louisianagumbo #gumborecipe
My goal is to share recipes from Back in the Day!
Remember! Mardi Gras is Tuesday, February 13, 2024. Learn to make authentic Louisiana Gumbo. Gumbo is really neither a stew nor soup. It originated in South Louisiana during the 18th century. It is made from a strongly-flavored stock, meat, or shellfish, a thickener, includes what folks from Louisiana like to call the Holy Trinity celery, bell peppers, and onions; is thickened with okra, and filé powder (dried and ground sassafras leaves). Gumbo starts with a dark roux, made of flour and fat, and there are several varieties of gumbo; sausage and chicken, duck, shrimp, oyster, you name it someone has made a gumbo with it.
Below is the Cooking with Denay original recipe for Chicken and Smoked Sausage Gumbo
Note: The cast iron pot I used for this recipe was passed down several generations and will one day go to my daughter who will become a Gumbo Queen in her own right. If you want to purchase a great Gumbo Pot see the link below. The one thing I love about it is there are heatproof handles that you can also purchase. My Gumbo pot handles get hot as heck, so oven mitts are needed. You may want to start your own Gumbo Pot tradition.
Below is the link for the Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart
Tip:
**When purchasing Gumbo File, which is ground sassafras leaves, check the ingredient label carefully since some companies will cut the ground sassafras leaves with ground thyme, which gives the Gumbo File a bitter taste.
**If you select to use tomatoes in your Gumbo, *which is not in our recipe, remember, tomatoes have citric acid which is slightly less acidic than vinegar and may sour the taste of the Gumbo over time.
**If you want more flavorful stock, make it from scratch if you do not want to use store-bought chicken stock; and you can use chicken thighs and legs (dark meat) which is also more flavorful. I use chicken breast to reduce the calories, but that is a personal preference.
Below is the Cooking with Denay original recipe for Chicken and Smoked Sausage Gumbo
Note: If you have a bit of fear about making the roux, you can purchase it from a company in Opelousas, LA. The product is called Savoies Real Cajun Old Fashioned Dark Roux and has been around for more than 60 years.
Denay's Authentic Louisiana Gumbo
4-6 large servings
2 ½ pounds raw chicken, skinned and cut up (white and dark meat or all dark meat)
Chicken rub for the chicken
¼ cup dried parsley
½ teaspoon of sea salt
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
Canola oil
Combine chicken with chicken rub and set aside in a bowl, covering with plastic wrap. Heat a medium sauté pan; sauté chicken rubbed in seasoning, and cook for 10-12 minutes. Do not overcook. Set aside.
Making the roux.
In a large stockpot or Dutch oven
Add ½ cup vegetable oil and ½ cup flour, cook on medium heat, and allow the roux to brown, reduce heat to prevent burning, and cook until chocolate brown. When dark chocolate brown, add all chopped vegetables.
Sauté vegetables in roux on medium-high heat, for 5 minutes, reduce heat, and add butter (yes, it makes a difference) sausage, ham, herbs, and spices. Cook on low-medium heat for 15 minutes.
Set up the vegetables in a bowl, put all seasonings in a bowl, and set them aside.
Ground red pepper (cayenne)
1 ½ cups chopped onions
1 ½ cups chopped green onions
1 ½ cups green bell peppers
1 cup chopped celery
1 large whole bay leaf
1 teaspoon of sea salt
1 teaspoon white pepper
2 teaspoons dry mustard
1 teaspoon ground red pepper (cayenne)
1 ½ teaspoon gumbo file (file powder is ground sassafras leaves; make sure the file powder is not cut with thyme, a common practice) Purchase Gumbo File powder
2 teaspoons ground cumin
½ teaspoon black pepper
1 teaspoon thyme
1 teaspoon minced garlic
4 tablespoons butter
½ pound smoked sausage (Polish sausage (kielbasa), cut into tiny cubes
¼ pound smoked ham (Cut into tiny cubes)
2 teaspoons minced garlic
16-ounce bag of frozen cut okra or (fresh okra, washed and cut into 1/4-inch rounds)
Cook the vegetables, sausage, ham, and spices/herbs for 15 minutes, then add 8 cups of low-sodium chicken stock (May use homemade chicken stock, just reduce the sodium); and 1 teaspoon of minced garlic, bring to a boil for 5 minutes of; then add the okra and allow your gumbo to cook on low for 40 - 45 minutes. Turn off, and let the gumbo set for 10 minutes and serve over steamed rice, remember to remove the bay leaf.
Enjoy!
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Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald D.Ray! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
Perfect Gumbo At Home (With Creole Butter)
Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Full Recipe:
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce
New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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